Cassava Flour Chocolate Chip Banana Muffins

Cassava Flour Chocolate Chip Banana Muffins- all you need is just 10 ingredients to make these naturally sweetened muffins. No one will ever guess they are grain-free!

If you’re like me then you might of heard of cassava flour but aren’t really sure what it is or what exactly to do with it.

Until recently, all I knew is that they use it in really expensive and incredibly addictive grain-free tortilla chips. If you’ve tried them then you know what I’m talking about. As it turns out, cassava flour can actually be used for all sorts of delicious baked goods, like homemade tortillas, brownies and muffins.

It’s from the whole root of the cassava plant which is a woody shrub native to South America. Cassava flour is naturally grain-free and gluten-free, making it an awesome alternative for those sensitive to wheat and other grains.

Cassava Flour Chocolate Chip Banana Muffins Ingredients

Cassava Flour: I tested this recipe using Bob’s Red Mill Cassava Flour and I couldn’t get over how fine the texture was! It almost looks like all-purpose flour. The flavor is also very mild which makes it ideal for baking. Bob’s Red Mill certifies that their cassava flour is gluten-free as it’s produced in a dedicated facility and is batch tested to ensure gluten-free status. Cassava flour is very unique so I don’t recommend any substitutions here.

Bananas: These will provide moisture and natural sweetness for the muffins. If you’re not into banana you could try switching out equal amounts pumpkin puree.

Pure Maple Syrup: Using a liquid sweetener is ideal for moisture and enhances the natural sweetness of the banana. I find maple syrup works best as honey tends to be thicker and doesn’t blend as well with the other ingredients unless it’s heated.

Coconut Oil: Fat is essential for proper texture of the muffins. Feel free to use a different oil if you like (ideally one with a mild taste) but please don’t leave it out!

Egg: Like most grain-free recipes, eggs are necessary for leavening. I haven’t tried substituting with a flax egg but my suspicion is that the muffins would be very dense and not rise properly.

Dark Chocolate Chips: You can use dairy-free chocolate chips or chop up your favorite dark chocolate bar. The latter is a good way to control added sugars since most dark chocolate bars tend to have less ingredients and less sugar.

How to Make Cassava Flour Chocolate Chip Banana Muffins

Nothing too complicated! Here’s the gist:

Whisk together dry ingredients in one bowl.

In a separate bowl, mash the bananas then add the remaining wet ingredients.

Pour the dry ingredients in the bowl with the wet and stir to combine.

Fold in the chocolate chips, spoon batter into muffin tin and bake.

Allow to cool then stuff in your face!

The texture of these cassava flour muffins are slightly more dense than traditional muffins but not gummy at all. They are moist and flavorful. I hope you enjoy them!

Directions:

In a separate large bowl, combine the mashed banana, maple syrup, coconut oil, egg, and vanilla extract. Whisk together until well combined. Pour the dry ingredients into the bowl with the wet then stir together until the flour is incorporated. Fold in the chocolate chips.

Fill each muffin tin about 3/4 of the way full. Bake in the oven for about 22 minutes, until edges are golden brown and firm. Allow to cool for at least 10 minutes before serving. Enjoy!

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.